These gooey, caramel Chocolate Pecan Pie Bars have a buttery almond flour crust and a rich melty chocolate and crunchy pecan middle. You won’t believe they are sweetened mainly with maple syrup and coconut sugar.

You guys, these Chocolate Pecan Pie Bars taste just like your favorite holiday pie – nothing better than pie in an easy-to-carry bar form.

Most pecan pie recipes are FILLED with corn syrup and sugar. In this case, my recipe is sweetened with maple syrup and coconut sugar. Seriously…that’s it for the sweetener!

If you like this recipe, you’ll also probably love my Pecan Pie Bites and my Pumpkin Pie Bars.

paleo chocolate pecan pie bars on a piece of parchment paper. The pecan pie filling is made with a vegan caramel sauce and melted chocolate

Is there a substitute for corn syrup in pecan pie?

In truth, I am not a big fan of corn syrup! I much prefer maple syrup and coconut sugar. Moreover, I find they give the pecan pie a deeper, more nutty sweetness.

Ingredients for Chocolate Pecan Pie Bars

Pecan Pie Bars

Almond flour

Coconut flour

Maple syrup

Vegan butter or coconut oil, melted and cooled

Pecan Pie Fillings

Cocoa powder

Maple syrup

Coconut sugar

Coconut cream

Arrowroot flour

Coconut oil

Vanilla extract

Sea salt

Pecans, toasted- make sure you dont skip this step

Large chocolate chips, optional

How to make Chocolate Pecan Pie Bars

Start with preheating the oven to 350 F.

Then, toast the pecans in the oven for 5 minutes. Keep a close eye on the pecans since they burn easily.

Buttery Crust

Bake crust for 12 minutes then let it sit to cool while you make the pecan pie filling.

For the filling:

Remove the chocolate pecan pie bars from the oven and let it cool for half an hour at room temperature.

Then, chill it in the fridge for a few hours or until the filling is set before cutting it into chocolate pecan pie bars. (Yes, this is perfect to make the night before!)

Tips for Making the Best Chocolate Pecan Pie Bars

paleo chocolate pecan pie bars on a piece of parchment paper. The pecan pie filling is made with a vegan caramel sauce

In recipe testing many pie bars, I’ve gathered a few tricks up my sleeve:

  • Toast the pecans! Additionally, you can even add some salt to bring out their flavor.
  • Cream – you can use coconut cream or the cream part of canned coconut milk (full fat). In this case, refrigerate the cans overnight and the top will become solid and easy to scoop out.
  • Chill – be sure to let the pie cool and then leave it in the fridge for a few hours. This will ensure they are cut perfectly!

How to Serve Chocolate Pecan Pie Bars

paleo chocolate pecan pie bars on a piece of parchment paper. The pecan pie filling is made with a vegan caramel sauce

Without a doubt, these pecan pie bars taste amazing as they are!

However, you can also enjoy them with:

  • Vanilla ice cream
  • Salted caramel ice cream
  • Greek yogurt
  • A cup of coffee
  • Tea

Yum!

How to Store Chocolate Pecan Pie Bars

Cover on kitchen counter for 1 – 2 days. Then, store in an airtight container in the fridge for 5- 7 days.

Do pecan pie bars have to be refrigerated?

YES they are freezer friendly. Freeze them in individual bar form for up to 2 months.

What’s your favorite holiday pie? Comment down below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

paleo chocolate pecan pie bars on a piece of parchment paper. The pecan pie filling is made with a vegan caramel sauce
The chocolate pecan pie bars have been cut into squares, ready to enjoy!

Get the recipe:Chocolate Pecan Pie Bars {without corn syrup}

These gooey, gluten-free caramel Chocolate Pecan Pie Bars have a buttery almond crust and a rich melty chocolate and crunchy pecan middle.
5 stars (1 review)

Ingredients

Pie Crust

  • 1/2 cup almond flour, 200 grams
  • 2 tbsp coconut flour
  • 1/4 cup maple syrup
  • 1/3 cup vegan butter or coconut oil, melted and cooled to room temperature

Pecan Pie Filling

  • 2/3 cup cocoa powder , 65 grams
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil
  • 1/2 cup heaping cup of coconut cream
  • 1/2 tbsp arrowroot flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups pecans, toasted
  • 3/4-1 cup large chocolate chips, optional

Instructions 

  • Preheat the oven to 350 F.
  • Toast the pecans in the oven for 5 minutes. Keep a close eye on the pecans since they burn easily.

Almond Flour Crust

  • In a mixing bowl, combine almond flour and coconut flour.
  • Make a well in the center of the dry ingredients and pour melted coconut oil or vegan butter and maple syrup into the center and combine well with a spatula.
  • Place the dough in a greased pie dish, spread evenly using your hands, and press it down with the palms of your hands.
  • Bake the crust for 12 minutes then let it sit to cool while you make the pecan pie filling.

Filling

  • In a small dish, whisk together arrowroot flour, vanilla extract, and 1 tbsp of water and set aside.
  • In a small to medium pot, combine maple syrup, cacao, coconut sugar, coconut oil, coconut cream, and sea salt.
  • Bring all the ingredients to a boil then quickly turn the heat down to a simmer.
  • Cook for about 5 minutes on low to medium heat. Whisk continuously to create a reduction and prevent burning.
  • Fold in pecans and chocolate chips if using any.
  • Mix in vanilla extract and the arrowroot mixture. Whisk until well combined.
  • Add the toasted pecans to the caramel sauce. Gently stir until the pecans are evenly coated with the caramel sauce.
  • Pour the pecan pie filling on top of the crust.
  • Bake the pecan pie in the preheated oven for 20 minutes.
  • Remove the pecan pie from the oven and let it cool for half an hour at room temperature.
  • Chill it in the fridge for a few hours or until the filling is set before cutting it into pecan pie bars.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.